Saturday, July 16, 2011

Roasted Ranch Chicken Pockets

We love eating light and fresh for dinner at the end of a hot summer day.  After a busy day at the beach or working in the gardens with my kids, the last thing I feel like doing is standing over a hot stove.  I want something quick, simple and delicious.  And these roasted chicken pockets are great for that.  You can dress them up anyway you like, keeping them simple or go crazy with the fixings.  I never make them the same way twice.  They do say that variety is the spice of life, so get to seasoning it up!

1/2 of a roasted chicken (get from your deli for only $5-$6 ready to eat!)
1/2 cup of shredded monteray cheese
1 medium tomato (chopped)
3 stalks of celery (sliced thinly)
1/3 cup of red cabbage (diced)
Ranch salad dressing (I only use Hidden Valley Ranch)
1 pkg. of honey wheat pita pockets (sliced in 1/2 and opened up)

-Using 2 forks, shred the chicken as you remove it from the bone.  Stuff the pocket 1/2 way full with chicken, a sprinkle of cheese, a drizzle of ranch, a few tomatoes, some celery, a little red cabbage and then another drizzle of ranch ontop.  Serves 4.  Enjoy!